Ethiopian Red Lentils (Misir Wat)

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About this Recipe

Cooking Time

30

Prep Time

10

Cuisine

  • Ethiopian

Serves

4-6

cooking style

Slow Cook
Stove Top

PROTEIN / DIET

This dish, for me, embodies all that Ethiopian cooking is about – big, bold flavours with simple, easy-to-find ingredients. My take on Ethiopian Red Lentils, more traditionally known as Misir Wat, uses the traditional blend Ethiopian Berbere which is packed full of spicy, sweet, and savoury flavour. The lentils are cooked on a low heat until super-tender and fragrant and this simple, flavourful dish can be made so quickly and with just a handful of pantry-staple ingredients.

I like to serve this with some flatbread and a dollop of tangy yoghurt, or in a more traditional Ethiopian way – alongside other curries as part of a platter.

Check out more recipes using this wonderful spice blend:

Doro Wat – Authentic Ethiopian Berbere-Spiced Chicken Stew

Chicken Berbere

Plus! Learn more about types of lentils you can use and how to cook them, check out our blog: What are the Four Types of Lentils You Can Cook?

Ingredients

  • 1 1/2 tbsp The Spice People’s Ethiopian Berbere
  • 1 cup red lentils
  • 3 tbsp coconut oil, olive oil, or ghee
  • 2 red onions, thinly sliced
  • 1 inch piece ginger, minced
  • 3 garlic cloves, crushed
  • 1 tbsp tomato paste
  • 1 1/2 cups vegetable stock
  • salt
  • 3 tbsp The Spice People’s Ethiopian Berbere
  • 2 cup red lentils
  • 6 tbsp coconut oil, olive oil, or ghee
  • 4 red onions, thinly sliced
  • 2 inch piece ginger, minced
  • 6 garlic cloves, crushed
  • 2 tbsp tomato paste
  • 3 cups vegetable stock
  • salt
  • 4 1/2 tbsp The Spice People’s Ethiopian Berbere
  • 3 cup red lentils
  • 9 tbsp coconut oil, olive oil, or ghee
  • 6 red onions, thinly sliced
  • 3 inch piece ginger, minced
  • 9 garlic cloves, crushed
  • 3 tbsp tomato paste
  • 4 1/2 cups vegetable stock
  • salt

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    Ethiopian Berbere flavours of the world-30g
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Method

  1. Place a heavy-based pot on medium heat. Add in your oil or ghee and when hot, add your onion and saute until nice and soft – about 10 mins. Add in your Berbere spice followed by your garlic, ginger, and tomato paste and cook off until nice and fragrant – about another 2 mins.
  2. Add your lentils in and stir to coat in the spiced mixture. Pour in your stock and bring to the boil. Reduce the heat to simmer and cover with a lid. Cook on a low heat for about 30 mins, or until the liquid has been soaked up by the lentils and they’re nice and plump and tender.Serve with flatbread, alongside other curries, with rice, or a dollop of fresh yoghurt, and enjoy!

Notes

  1. Alternative cooking methods
  2. Substitutes
  3. Links to paired recipe ideas

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You have two options to access our FOTW range. We stock our new range in a series of grocers around the country. To find your nearest stockist, Click Here to visit our Find us in your favourite store page and simply enter your postcode or suburb to find a stockist closest to you.

Alternatively, you can conveniently buy online on our website. Simply follow the respective links on the Shop tab.

You have two options to access our FOTW range. We stock our new range in a series of grocers around the country. To find your nearest stockist, Click Here to visit our Find us in your favourite store page and simply enter your postcode or suburb to find a stockist closest to you.

Alternatively, you can conveniently buy online on our website. Simply follow the respective links on the Shop tab.

You have two options to access our FOTW range. We stock our new range in a series of grocers around the country. To find your nearest stockist, Click Here to visit our Find us in your favourite store page and simply enter your postcode or suburb to find a stockist closest to you.

Alternatively, you can conveniently buy online on our website. Simply follow the respective links on the Shop tab.

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